COCADA. Kokos drikke.

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I love the “cocada” drink! Every time I visit Morrocoy National Park I never miss it. All along the Venezuelan coast, which is: 3726 Km of coastline and 1,008 km of Coastal Ocean and 1276 km of insular territory*, is surrounded by beautiful palm trees.

The abundance of these trees in the eastern side of the country makes the “cocada” of Puerto La Cruz city super popular.

In my opinion this drink is the ultimate beach drink since it is refreshing, energizing and of course…luscious!

Another piece of information that some might find interesting is that some venezuelans add a splash of coconut water in their whisky while relaxing in the beach, to me is delicious and CERO hangover. Coconut water (not the milk) is incredibly healthy and one of the best drinks to hydrate the body. So whisky and coconut water… something to think about, huh?

The bag of grated coconut 200gr is under 10 kr 🙂



60 gr grated coconut (revet kokos) from the bag (or 1 unit of the fresh one)

90 gr sugar

300 gr milk

50 gr condensed milk

1 tbsp cinnamon

Ice cubes


If using grated coconut from the bag: mix the milk and the coconut and let them stand for 30 min. so the coconut will hydrate a bit. Then place all the ingredients into a blender and enjoy. It makes 4 glases!

If using fresh coconut: pre-heat the oven at 180C and bake the coconut for around 10 min…or until you hear/see a crack! The heat will open up the coconut for you…waaay easier than smashing it against the floor and less dangerous than using a hammer. Once open, take the shell off and grate the coconut flesh. Then place all the ingredients into the blender and enjoy. It makes 4 glases!

* the source:


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This rice drink is all of the three: filling, sweet and refreshing. The “chicha de arroz” was traditionally famous around the Caracas city centre. The “chicheros” used to work regularly on the same corner day after day for many years. Turning the spot very popular among the locals.

Nowadays, with an increasing hectic lifestyle, not many have the time to stop and enjoy a good old glass of “chicha” anymore 😦  the “chicheros” are becoming a rare sight around the city. However, we can find one in “El Hatillo” (a little town in the outskirts of Caracas, full of tradition and beauty) he attracts many weekend after weekend and I certify that his rice drink is the bee’s knees 🙂

This drink is a great option to include in the kid’s breakfast (and for those who are gluten intolerant or have the celiac disease). It will give them the burst of energy they require to face the school’s day load. Remember that they need some form of glucose in the mornings to feed their young brains, it keeps them alert and focused.


80 grms of rice * (1/4 cup)

300 grs milk (I prefer the full fat 😛 )

150 gr condensed milk

150 gr cold water (plus for soaking and cooking)


Pinch of salt

Sugar to taste ( I don´t. To me it’s enough with the sweetness of the condensed milk)

1 tbsp vanilla extract (or 1 vanilla bean split open) / or almond extract


Soak the rice in water over night (just enough to cover it). The next day place te rice into a pan add more water, if using vanilla bean add it at this point, bring to a boil then lower it to a medium heat for 15 min. Cook until very soft. Drain the water excess and discard the bean. Pour the rice along with the rest of the ingredients into a blender, blend for around 2-3 minutes**.  Serve with plenty of ice cubes and … an extra splash of condensed milk plus cinnamon, you will love it!. It Makes 4 glasses

* jasmin rice works well (the most popular type of rice found here in Norway) but in venezuela we use the american long grain rice. It depends on what type of rice you have in your cupboards, there is no need to rush and buy one just for this drink, any type of rice will work.

** Blending it for longer time will get you a smoother drink, you can strain it afterwards, so you get rid of the little rice lumps… I personally  don´t mind them.